Photograph by T. Mike Fletcher
1 cup pecans, toasted
1 pound hickory smoked turkey, diced into 1/2 inch pieces
2/3 cup dried cherries or diced apples
2/3 cup celery cut into 1/4 inch dice
4 ounces bleu cheese crumbles
3/4 cup mayonnaise
1 teaspoon worchestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Preheat oven to 350. Place pecans on a baking sheet in a single layer and toast for 7 to 9 minutes. Cool completely. Coarsely chop and set aside.
Combine the turkey, cherries or apples, celery, bleu cheese and pecans together; mix well. In a separate bowl, combine the mayonnaise, worchestershire, pepper and salt; mix well. Combine the two.
Note: This is best made the day before. If using the apples, chop and add just before serving so they don’t oxidize and turn brown.
Yield: Approximately 6 cups or 6 servings.
